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Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability
dc.creator | Živković, Milica | |
dc.creator | Jovčić, Branko | |
dc.creator | Kojić, Milan | |
dc.creator | Topisirović, Ljubiša | |
dc.date.accessioned | 2023-10-25T07:14:01Z | |
dc.date.available | 2023-10-25T07:14:01Z | |
dc.date.issued | 2010 | |
dc.identifier.issn | 1438-2377 | |
dc.identifier.uri | https://imagine.imgge.bg.ac.rs/handle/123456789/442 | |
dc.identifier.uri | http://intor.torlakinstitut.com/handle/123456789/826 | |
dc.description.abstract | Ten lactobacilli and one leuconostoc showing auto-aggregation ability were isolated from artisanal cheeses. Furthermore, non-aggregation strains were isolated from the same cheese sample, if existed. The analysis of factor(s) possibly involved in auto-aggregation was performed. The pretreatment of cells with proteinase K resulted in the disappearance of auto-aggregation ability. Moreover, cells also lost aggregation ability after three-times, successive washing in distilled water. Testing the ability of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8 and its aggregation-deficient derivative BGSJ2-81 to co-aggregate with Listeria innocua ATCC33090, Escherichia coli ATCC25922 or Salmonella typhimurium TR251 showed that strain BGSJ2-8 co-aggregated with these strains, but derivative BGSJ2-81 was not. However, the treatment of L. paracasei subsp. paracasei BGSJ2-8 with proteinase K prior to co-aggregation tests resulted in losing co-aggregation ability. Surface properties of selected strains were analyzed by MATS (microbial adhesion to solvents) method. It was noticed that the strains with auto-aggregation ability were highly hydrophobic in comparison with aggregation-deficient ones. Comparative analyses of the surface features of strain L. paracasei subsp. paracasei BGSJ2-8 and its derivative BGSJ2-81 revealed notable difference. | en |
dc.publisher | Springer, New York | |
dc.relation | info:eu-repo/grantAgreement/MESTD/MPN2006-2010/143036/RS// | |
dc.relation | CSK food enrichment, The Netherlands | |
dc.rights | restrictedAccess | |
dc.source | European Food Research and Technology | |
dc.subject | Surface properties | en |
dc.subject | Leuconostoc | en |
dc.subject | Lactobacillus | en |
dc.subject | Co-aggregation | en |
dc.subject | Auto-aggregation | en |
dc.title | Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 931 | |
dc.citation.issue | 6 | |
dc.citation.other | 231(6): 925-931 | |
dc.citation.rank | M22 | |
dc.citation.spage | 925 | |
dc.citation.volume | 231 | |
dc.identifier.doi | 10.1007/s00217-010-1344-1 | |
dc.identifier.scopus | 2-s2.0-77956871963 | |
dc.identifier.wos | 000281969500013 | |
dc.type.version | publishedVersion |